Degustation

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A Sample Of The Bistro

Textures of carrot | golden raisin emulsion | fennel & hazelnut crumble | basil | Blue Earth XV olive oil
The Bistro Brut NV (Hawkes Bay)
Charcoal grilled pork riblet | seaweed & bonito broth | coriander | oyster mushroom | smoked fish & savoy cabbage dumpling
Squawking Magpie Gravels Chardonnay (Gimblett Gravels | Hawkes Bay)
Roasted parsnip cake | petite glazed root vegetables | palm sugar almonds | lemon & parsley sauce
Dr Loosen Riesling QBA (Mosel Valley | Germany)
Feijoa sorbet | maple & bay leaf syrup | pecan nuts | Champagne jelly
Noble & Sunday loose tisane | Orange Sky | (Canterbury)
Grilled Scotch fillet of Greenstone Creek beef | confit garlic | fennel | beef cheek & bacon braised cannellini beans
Three Finger Jack Zinfandel (California | USA)
Banana steam pudding | hokey pokey | passion fruit | clotted cream | butterscotch sauce
Forrest Estate Petit Manseng (Wairau | Marlborough)
6 courses 115 | wine pairing 65
*Please let us know of any dietary requirements*